Peach Pie

The most delicious Peach Pie you will ever have! Made with fresh summer peaches resting inside a flaky, buttery pie crust with a lattice and leaf design.

I have been wanting to make a peach pie since summer began! But here in Georgia we were experiencing hotter than usual temperatures, so turning on my oven was a definite no-no.

Even though it’s still summer, the temps have backed off a bit and I decided I’ve waited long enough to make my peach pie.

If you haven’t had any peaches this year, you’re missing out. My peach man has been bringing some of the best peaches from South Carolina this summer.

For all of you that don’t know, my peach man is Zeeny Cobb and every summer he brings peaches from South Carolina to sell in front of Dad’s off exit 177 in Georgia. That’s the last exit in Georgia before entering South Carolina. He’s there from the start of peach season to the last week or two of August every Saturday and Sunday from about 9:00 in the morning to noon. Sometimes Friday mornings too.

And I get the biggest, juiciest peaches from him, like the ones I used in this peach pie.

I’m the type of person who prefers cake and cookies over pie. But after this peach pie, you’ll be seeing more pies from this girl!

What can I say about this crust? Flaky. Buttery. Melts in your mouth goodness. You’re just going to have to make it and see for yourself.

Once again I used vodka instead of water in my pie crust because I like the way it makes it. Not too sticky like water, but soft, smooth, and workable.

And then the peach filling. Juicy. Sweet, but not too sweet. Makes your mouth water.

I added some of my peach bourbon that I made last summer to the peach filling and it intensifies the peach flavors. Plain bourbon works too, but if you have the chance, use a peach bourbon.

Now for those of you who don’t want to use any alcohol for this recipe (why I don’t know because everything’s better with booze) but to each their own. You can still make this recipe by substituting water for the vodka in the pie crust and leaving out the bourbon or using a peach extract instead.

I was really surprised how easy it was to make the lattice crust and leaves for the top of the pie. That was my first time ever making a lattice crust and leaves and I’m not an artsy type. So if I can do it, y’all can do it too and amaze all your friends and family with your artwork!

Here’s my Peach Pie before going into the oven

I included a few links below with more in depth details on how to design pie crust for those artsy folks who want to get real crazy with their pie crust. You can also find the links on my Pie Pinterest board by clicking here.

Don’t let this type of crust scare you because doing it was much easier than your classic double pie crust that covers the entire top. I think it was because you don’t have to worry about it cracking when you place it on top or when you bake it. And you don’t worry about not having enough dough to cover your pie. I actually had some leftover.

Lattice and leaf pie crust

Back to the crust, make sure you not only chill your butter, but also your flour for this recipe because it just seems to work better. This is one of the best pie crust that I’ve ever made or had.

I might be a little biased. But do let me know what you think after making it.

One of the South's most favorite desserts of summer is a homemade Peach pie. Fresh, juicy, summer peaches baked in a flaky and buttery vodka pie crust will make you the Belle of the ball.

Ingredients

For the Pie Crust:

2 and 1/2 cups All-Purpose flour

1 cup unsalted butter (2 sticks), cold and cut into small pieces

1 teaspoon sea salt

1 teaspoon honey

4 Tablespoons vodka

For the Peach Pie Filling:

7 large peaches, skinned and sliced (about 5 cups)

1/2 cup coconut sugar

1/4 cup organic brown sugar

3 Tablespoons cornstarch

3 Tablespoons water

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/8 teaspoon ground ginger

dash of sea salt

2 teaspoons lemon juice

1 Tablespoon coconut oil

2 teaspoons bourbon

1 egg white, lightly beaten

1/2 teaspoon granulated sugar

Instructions

To make Pie Crust:

Prepare pie pan by greasing with your choice of oil, butter, or baking spray. Set aside.

Separate butter pieces into 3 even piles.

Add flour, salt, honey, and 1st pile of butter into food processor. Pulse on High for a few seconds to blend. Add in remaining butter piles, processing after each addition of butter. Process until mixture resembles a coarse meal.

Add in vodka 1 Tablespoon at a time. Dough should hold together when squeezed, but should still crumble apart. If you need more vodka, add in 1 Tablespoon at a time.

Shape dough into a ball and cut in half so you have two halves.

Flatten dough ball and wrap in plastic wrap.

Place in refrigerator and chill for at least 1 hour.

When you're ready to make pie crust, remove dough from refrigerator and let sit for 10 to 20 minutes before attempting to roll out. Remove plastic wrap before rolling out.

Lightly flour a clean, flat, dry surface and rolling pin.

Place dough in middle of floured surface and roll out into a circular shape, lightly flouring surface and rolling pin when needed.

When dough is at least 2 inches larger than pie pan, gently lift off of surface and place over prepared pie pan, trying not to rip holes in dough. I find it easier to lift my dough by folding half of the dough over my rolling pin, lifting it up over, and into my pie pan.

Place remaining horizontal strips, alternating vertical strips so it looks similar to a basket weave.

Use kitchen scissors or a sharp knife to trim excess lattice dough from edges.

Pinch together dough strips and edge of crust, folding them under to form a crust ridge.

To make pie crust leaves:

Roll out remaining dough, with a sharp knife, cut leaf shapes. Using sharp knife, draw a line down center of leaf shape, making sure the "drawings" do not cut all the way through the dough. Draw 3 to 4 small lines out from center line, resembling a leaf.

Pull dough away from the leaf and place leaf on top of pie lattice. Place leaves on pie how you desire.

To make Peach Filling:

Preheat oven to 425F degrees.

In a large mixing bowl, combine sliced peaches with coconut sugar, brown sugar, and lemon juice. Mix together well, coating all peaches. Place back into refrigerator for 1 hour. After 1 hour, peaches will have created their own juice.

Pour juice from peaches into a small sauce pan. Set peaches aside for now.

Heat over Low heat and whisk mixture until it thickens. It should pass the spoon test when ready. The spoon test is when a liquid is thick enough to coat the back of a spoon and maintain a line after sliding your finger through it.

After mixture thickens, stir in coconut oil until melted.

Pour over sliced peaches and mix together, coating all peaches with sauce.

Pour filling into prepared pie crust.

Make your pie crust lattice and design.

Brush egg white over pie crust and sprinkle sugar over the top.

Bake for 10 minutes at 425F degrees.

After 10 minutes, turn down oven temperature to 350F degrees and continue baking for 40 to 45 minutes.

Check pie after 20 to 25 minutes. If pie crust is browning around the edges, lightly cover the edges with aluminum foil and continue baking.

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